A good recipe to help use up at least some of the hundreds of jars of jelly and jam Ruth puts up each summer and fall — and yours as well.
Yield: Serves 8 to 10.
- 4 eggs
- 3/4 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange extract
- 1 tablespoon confectioners' sugar
- 1 cup homemade jelly, more or less as needed (preferably from a red berry)
Line a jelly-roll pan with waxed paper. Beat eggs until thick and creamy, then add sugar a little at a time. Combine dry ingredients and fold into egg mixture; add extract. Pour into jelly-roll pan and bake for 10 minutes at 350 degrees F. Dust a clean dish towel with confectioners' sugar. Turn the baked jelly roll onto the towel and peel off the waxed paper. Do not let the cake cool too much before filling. Soften the jelly by beating with a fork. Then spread it lightly on the cake, starting from one end. Roll up the cake as you continue to spread the jelly. Dust with additional confectioners' sugar if desired.